MACARENA WITH MO :
A macadamia nut
shortbread base topped with caramelized
macadamia nuts in a fromage blanc crème
followed by a caramel mousse with honeycomb.
This cake is finished with mendiants
(raisin, nut, orange/lemon peel, and
chocolate) and croquant.

PECAN CHEESE CAKE :
A rich cheesecake
with a graham cracker crust topped with a
pecan pie filling. This is then topped with
a lemon cheesecake filling and is baked to
perfection. It is presented with pecan
clusters and whipped brandy cream.

TUXEDO CHEESECAKE (*Seasonal ) :
Vanilla sponge punched with strawberry
liquor and topped with sliced strawberries
in ganache, and followed by a fromage blanc
mousse. The second layer of chocolate sponge
is punched with chocolate liquor, topped
with strawberry compote, sliced strawberries
and a fromage blanc mousse. This cake is
presented with whole “Tuxedo dressed
strawberries”.

DULCE DE LECHE :
A flourless
chocolate cake baked with a caramel
cheesecake filling with Toblerone bits and
then topped with a light chocolate mousse.
This presentation is completed with
chocolate shavings and accompanied with a
caramel sauce.

REINE DE SABA :
Vanilla mousse cake with
almond and hazelnut praline
and a sprinkling of
toblerone bits, topped with
ganache.

MATCHA :
Chocolate
short crust base topped with
a light milk chocolate
bavarian and a pistachio
sponge. This is layered with
a creme brulee centre,
Japanese green tea mousse
and presented with a crunchy
praline feuillete .

MANDARINE :
Two
layers of sacher cake
combined with an orange
mousse, mandarin liqueur and
finished with mandarin
oranges.

SATAN’S KISS :
A
chocolate sable base topped
with Toblerone and chocolate
mousse followed by almond
macaroon, praline, your
choice of a coffee/hazelnut
crème brûlée, and then
topped with chocolate mousse
and a chocolate ganache.
Decorated with marzipan
violin and a gold leaf.

PLASIR SUCRE :
A
chocolate cookie base with
chocolate chips topped with
a caramel mousse, a
chocolate sponge center and
a chocolate- caramel ganache.
This cake is presented with
tiny chocolate profiteroles
and caramel sauce.

BOBBY :
A special
creation for Bobby !
A walnut brownie base topped
with praline and covered
with chocolate mousse.The
cake is centered witha New
York cheesecake followed by
praline and another layer of
chocolate mousse.This is
finished with a thick layer
of ganache and a droopy eyed
marzipan puppy.

LE SULTAN :
A layer
of chocolate sponge soaked
with hazelnut liqueur
followed by a Chocolate
mousseline. Next a macaroon
topped with hazelnut
mousseline. Followed by
waves of chocolate and
finished with tiny
macaroons.

ADIAMANTE :
Vanilla
sponges soaked in
Limonchello topped with kiwi
and layered with a light
lemon/lime mousse. This cake
has a lemon cream center and
is completed with orange and
lemon peel and glazed.

BLACK MAGIC :
Chocolate sponge layers
soaked in Maraschino, toped
with poached cherries and a
French vanilla mousse.
Finished with fresh cherries
in dark cherry Jell-O.
*Only when imported fresh
cherries are available

NAPOLEAN :
A thin
short crust base, chocolate
mousse with toblerone bits
followed by a vanilla mousse
with praline and topped with
a fresh strawberry mousse.
Presented with chocolate
covered strawberries and
whipped cream.
*Available only when
strawberries are in season.

FRAMBOISE :
A
chocolate fudge base topped
with a white chocolate
mousse followed by a
raspberry coulis gel center
and finished with a white
chocolate marble ganache.

MILAYA :
A
pistachio-lemon short crust
base- topped with mixed
fresh seasonal fruit in a
Sherry mousse. This is
followed by a layer of
pistachio sponge, raspberry
compote and a crème brûlée
center finished with an
array of fresh flowers.

BIJOUX BLEU :
Lemon
short crust base topped with
whole blueberries followed
by fromage blanc mousse
topped with a lemon sponge
soaked with cassis and
finished with blueberry
compote.

SACRE BLEU :
A
combination of vanilla and
blueberry mousse finished
with a blue Curacao gel and
whole blueberries.

MI PIACHE :
A
combination of strawberry
and chocolate mousse with a
sponge soaked in Godiva or
Fraise liqueur. Topped with
chocolate-coated
strawberries.

TUXEDO CHEESECAKE
(*Seasonal ) –
Vanilla
sponge punched with
strawberry liquor and topped
with sliced strawberries in
ganache, and followed by a
fromage blanc mousse. The
second layer of chocolate
sponge is punched with
chocolate liquor, topped
with strawberry compote,
sliced strawberries and a
fromage blanc mousse. This
cake is presented with whole
“Tuxedo dressed
strawberries”.

TROPICAL BAVAROIS :
A
refreshing cake with fruits
of the season layered with
vanilla bean bavarois and
punched with any fruit of
our choice-raspberry,
strawberry, kiwi, lychee,
pear, apple, cherry or black
currant.

STRAWBERRY CHARLOTTEE :
This dessert has a
Swiss- roll base with a
vanilla Bavarian cream and a
strawberry mousse. Punched
with liqueur Fraise and
finished with glazed fresh
strawberries.

ABERRY-MISU (*Seasonal )
:
A bowl presentation of
layers of sponge topped with
strawberries and
intermittent layers of
Mascarpone and completed
with strawberry chocolate
shavings.

B 2 :
A coffee sponge
base, topped with almond
crunch and layers of mocha
and Tiramisu mousse with a
coffee sponge center.
Finished with a light mocha
ganache and chocolate
shavings. This dessert is
presented in a bowl.

TIRAMISU :
The famous
Italian dessert with
Amaretto or Marsala made
with the original Italian
Mascarpone cheese.

LE TIRAMISU CHOCOLATE :
Tiramisu... with a twist !
A cake consisting of 3
layers of espresso soaked
layered with a light cream
of mascarpone and chocolate
. Finished with white
chocolate and cocoa.